Roasted Poblano & Garlic Cream Sauce

Roasted Poblano & Garlic

One of our eldest son’s most absolute favorite sauces. It is always  a joy to make and depending on what time of the year (summer having the hottest peppers) will determine how much heat Poblano peppers have.

There are so many ways that this Roasted Poblano & Garlic Cream Sauce can be used. It is also great as a sauce tossed with angel hair pasta. Just remember that this sauce pack quite a bit of heat and a little goes a long way! I have even made the left over sauce into a delicious creamy soup…sauté the sauce (minus the sour cream) in a pan with a little butter, add heavy cream, chicken stock, a little white wine…and OH MY GOODNESS!

Roasted Poblano & Garlic Cream Sauce
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Servings Prep Time
1 1/2 cups 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 1/2 cups 15 minutes
Cook Time
20 minutes
Roasted Poblano & Garlic Cream Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
1 1/2 cups 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 1/2 cups 15 minutes
Cook Time
20 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Wash and dry peppers. Place whole peppers into a glass baking dish. Drizzle with small amount of olive oil, making sure to coat all sides. Roast in a 400 degree oven for about 20 minutes or until the skins have a "blistered" appearance. This can also be achieved by grilling if you prefer. Once the peppers are finished roasting in the oven, remove them and allow them to cool on the stove/counter and cover them with plastic wrap. This creates condensation and further separation of the skin which makes for easier removal. Hint: Wear nitrile gloves when peeling and seeding any hot peppers. And make sure to wash your hands with cool water and soap before touching your face...eyes...anything. But if you forget this tip, you will only make the mistake once. Ouch!
  2. Remove the tops of the garlic heads with a sharp chefs knife. Place in small cast iron skillet and drizzle with small amount of olive oil. These can be roasted in the oven at the same time as the peppers. I found a website that goes into extreme detail about the how-to of roasting garlic. You can check it out if it suits your fancy. http://www.simplyrecipes.com/recipes/roasted_garlic/
  3. Next place peppers, garlic, shallot, salt into food processor or blender. Blend until smooth like texture.
  4. Add the baby spinach and kale mixture. Blend again.
  5. Incorporate the sour cream.
  6. The sauce should be a beautiful creamy texture. Refrigerate until ready to use.
  7. We selected chicken thighs. Marinated in a little lemon pepper, white wine vinegar, and olive oil for about 30 minutes to an hour. Then straight to the grill! This is our favorite thing to eat with the Roasted Poblano & Garlic Cream Sauce.
  8. Grill the chicken thighs until they are golden in color.
  9. Serve over Jasmine rice with a side of black beans.
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Get ready, get set, get to stocking and organizing those pantries!

Get ready, get set, get to stocking and organizing those pantries!
It’s time to get those pantries in order guys and dolls. With the kiddos getting ready to go back to school in about a month, now is the time to prepare. Being organized is a fantastic time saver. And we all know how precious our time is!
Here is a snip-it of the pantries at Meal Marmalade (about half of them because the other cabinets also store extra dishes and small kitchen appliances). And due to the fact that the house that we live in, does NOT have adequate pantry or storage space…I have had to get creative with how I store foods. The Container Store has been my go-to-organizer friend as well as Thrive Life.  Thrive Life is where I have found some amazing can rotators for canned good storage. They are perfect because you can build them to suit your can sizes and available pantry space.
Meal Marmalade Pantry
Because my space is limited for storage, the most used items are stored within reach in the kitchen area.  The “extra” stuff gets stored in the around-the-corner-cabinets.  The Container store offers some amazing ideas for food storage and organization. I was able to find these wonderful containers…on wheels… for dry goods.  Ok, they actually are for “pet food” storage but I repurposed them for our needs. We have four of the smaller ones and one larger one. The large container we use for rice storage. The smaller containers are used to store flour, specialty flours, sugars, pastas. They are great because you can roll them into a closet  or laundry room close by to get them out of the way.PetFoodContainersBoth_x
To get started:
 First take inventory of what you have. Second, get out a pen and paper…or just print out the handy pre-made check lists that some of these sites have. Third, go easy on yourself. Fourth, buy what is useful to you and your household. Fifth, get organized. And finally…have fun doing it! 🙂
Here are some great resources that I would like to share to get you inspired and on your way to having a successfully stocked and organized kitchen pantry.
Happy Stocking!